The Northern Quarter's illustrious bar The Blue Pig has just launched a new summer menu.
Fresh, locally-sourced, and seasonal produce is standard here. It's an enticing collection of quirky and classic dishes made from high-quality ingredients.
The Blue Pig is proud to use local Northern Quarter's Butchers The Butchers Quarter for all their meat, with beef reared in the Peak District and pork sourced locally from Rossendale.
Check out the new burgers, including new vegan and vegetarian options.
Feast your piggy chops on their inspired mains including a crispy buttermilk half chicken.
Or go for a twisted classic such as the Beavertown braised pulled pork and chorizo hash with wilted kale, truffle potatoes and peppered duck egg.
With small plates designed for sharing over drinks, and one of the best Sunday roasts around, it's got options for all appetites and occasions.